Easy Peasy Mini Sour Cream Biscuits
"I found this on allrecipes.com, but think it was originally a Taste of Home recipe. I can't wait to try these simple littl biscuits. I like simple!"
photo by diner524
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
18
ingredients
- 1 cup biscuit mix or 1 cup baking mix
- 1⁄2 cup sour cream
- 1⁄4 cup butter or 1/4 cup margarine, melted
directions
- In a bowl, combine all ingredients. Drop by rounded tablespoonfuls into greased miniature muffin pans. Bake at 425 degrees F for 15-18 minutes or until golden brown.
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Reviews
-
I used this as a topping for my peach cobbler and it was excellent. The only changes I made were to add a spoonful of sugar and a few gratings of fresh nutmeg. It made a very tender, flavorful topping which I will definitely use again. Thanks! -
Mmmmm....wonderful little biscuits. Athough we had these for lunch today (in place of plain dinner rolls), these are THE perfect appetizer. They are so tasty, with just a touch of the sour cream filtering through to nicely enhance the texture and taste of these mini biscuits. Thanks for another great offering, seekso. -
Still cooking em right now,I decided to add shredded cheese. I hope they turn out good, I dont have a muffin tin so i just made em into balls and now theure cookin on a cookie sheet. -
I love biscuits for breakfast, instead of toast, and these were fantastic!!! I made 1/2 of recipe and used regular size muffin pan, as I don't have mini size, which made 3 regular size. They were nice and golden within 17 minutes. They are the type of biscuit that really don't need butter, nice flavor and very moist!! These couldn't be easier and one I will use often!! Thanks seesko for sharing the recipe. Made for 123 tag.
RECIPE SUBMITTED BY
seesko
United States
I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight.
I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
